大气压冷等离子体在即食肉制品中的应用研究进展  

Research Progress on the Application of Atmospheric Cold Plasma in Ready-to-eat Meat Products

作　　者：程腾 薛冬 冯坤 吕静 相启森 CHENG Teng;XUE Dong;FENG Kun;LÜJing;XIANG Qisen(College of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou 450001,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,河南郑州450001 [2]河南省冷链食品质量安全控制重点实验室,河南郑州450001

出　　处：《食品工业科技》2023年第15期427-433,共7页Science and Technology of Food Industry

基　　金：郑州市协同创新专项(2021ZDPY0201);国家自然科学基金(32202190)。

摘　　要：即食肉制品在加工、运输、贮藏和销售等环节极易污染细菌、酵母菌和霉菌,造成腐败变质并引发食源性疾病。大气压冷等离子体(Atmospheric cold plasma,ACP)是一种新型非热加工技术,具有杀菌效果好、处理温度低且对食品营养和感官影响小等优点,在食品杀菌保鲜领域具有广阔的应用前景。本文概述了ACP对微生物的杀灭作用和影响因素,介绍了ACP在即食肉制品杀菌保鲜中的应用研究进展,并探讨了ACP处理对即食肉制品中脂质、蛋白质、色泽及感官品质等指标的影响,以期为ACP在即食肉制品杀菌保鲜中的实际应用提供参考。Ready-to-eat meat(RTE)products are potential to contaminate bacteria,yeasts and molds during the processing,transport,storage,and sale periods,causing food spoilage and foodborne diseases.As a new non-thermal sterilization technology,atmospheric cold plasma(ACP)is effective and green and has shown great potential in food sterilization and preservation.This paper summarizes the inactivation effects of ACP on microorganisms as well as the factors influencing the antimicrobial efficacy of ACP.The recent progress in the applications of ACP in the sterilization and preservation of RTE meat products is also reviewed in this article.Meanwhile,the effects of ACP treatments on the lipids,proteins,color parameter and sensory quality parameters of RTE meat products are also well discussed.This paper provides references for the potential application of ACP technology in the sterilization and preservation of RTE meat products.

关 键 词：即食肉制品 冷等离子体 非热杀菌技术 杀菌保鲜 应用 

分 类 号：TS201.1[轻工技术与工程—食品科学]